Creamy Indian Chickpea, Haloumi & Spinach Curry
with Almond Rice, Tamarind Chutney & Garlic Tortillas
This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas, haloumi and veggies cooked in a creamy, mildly spiced sauce plus a cooling yoghurt to finish it off.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Mumbai Spice Blend
1
Tomato
1 packet
Tomato Paste
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Chickpeas
Cooking Steps
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • To a medium bowl, add haloumi and cover with water to soak.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, roughly chop tomato. • Drain chickpeas. • In a small heatproof bowl, combine half the garlic paste and a drizzle of olive oil. • Microwave, in 10 second bursts, until fragrant. Season with salt and pepper.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add tomato, chickpeas, tomato paste (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste and butter, cook stirring, until softened and fragrant, 3-4 minutes.
• Reduce heat to medium and stir in light cooking cream, the water (for the curry) and brown sugar and cook until combined and slightly reduced, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until slightly wilted, 1 minute.
• Meanwhile, preheat grill to high. Brush garlic oil over one side of the flatbreads. • Place flatbreads directly on an oven wire rack and bake until golden, 3-5 minutes.
TIP: Spread flatbreads across two trays if it is getting crowded and toastx in batches!
• To the rice, add flaked almonds, stirring to combine. • Divide buttered-almond rice between bowls. • Spoon over creamy chickpea, tomato and spinach curry. • Top with haloumi, Greek style yoghurt and tamarind chutney. Serve with garlic flatbreads. Enjoy!
